Pork rolls in bacon with dor-blue cheese
5 servings
40 minutes
Pork rolls in bacon with blue cheese are a true embodiment of European gastronomy, combining the tenderness of meat, the crispy crust of bacon, and the spiciness of noble cheese. Such meat rolls have found their place in many countries' cuisines, but it is the combination of pork loin and noble blue mold cheese that gives the dish a special charm. The loin, previously beaten and seasoned, is rolled up to hide soft, rich cheese inside. Bacon not only holds the shape but also adds a smoky aroma that unfolds during frying and baking. The resulting rolls are an ideal combination of juiciness and rich flavor; they can be served as a standalone dish complemented by fresh vegetables or a light sauce.
1
We cut the fish into pieces of 100 grams or thickness of 1.5–2 cm. We pound it, salt it, pepper it, and place 20 grams of cheese at the edge. We roll it into a roll. We fold the edges inward to prevent the cheese from leaking when melted. And we wrap it tightly with bacon.
- Cured pork loin (balyk): 500 g
- Dorblu cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Bacon: 5 piece
2
Then we place the rolls on a well-heated pan. Fry on both sides until golden brown.
3
Send to the oven for 10-12 minutes.
